📝 About This Recipe
Widely regarded as the national dish of Senegal, Thieboudienne (Ceebu Jën) is a breathtakingly vibrant masterpiece of red rice, succulent white fish, and hearty root vegetables. This 'Rice of Fish' features a complex, savory profile built from fermented flavors, a spicy herb stuffing called 'Rof,' and a rich tomato base. It is a festive, communal labor of love that perfectly balances smoky, tangy, and spicy notes in every grain of rice.
🥗 Ingredients
The Fish and Marinade (Rof)
- 2 lbs White Fish Steaks (Grouper, Snapper, or Sea Bass cut into thick chunks)
- 1 bunch Parsley (fresh, stems removed)
- 4 cloves Garlic (peeled)
- 1 Scotch Bonnet Pepper (seeded for less heat)
- 1 Bouillon Cube (halal-certified vegetable or fish flavor)
The Sauce and Vegetables
- 1 cup Vegetable Oil (for frying and flavoring the rice)
- 6 oz Tomato Paste (concentrated)
- 2 large Onion (finely diced)
- 1 large Cassava (Yuca) (peeled and cut into large chunks)
- 3 Carrots (peeled and halved)
- 1 medium Eggplant (halved)
- 1/4 head White Cabbage (cut into a large wedge)
- 2 oz Dried Salted Fish (optional, for authentic 'Guedj' umami flavor)
The Rice
- 4 cups Broken Jasmine Rice (essential for the correct texture)
- 6 cups Water (hot)
- 1 tablespoon Tamarind Paste (dissolved in a little water)
👨🍳 Instructions
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1
Prepare the 'Rof' (herb stuffing) by pounding the parsley, garlic, scotch bonnet, and bouillon cube in a mortar and pestle (or food processor) until it forms a coarse paste.
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2
Using a sharp knife, poke a deep hole into each fish steak. Stuff a generous amount of the Rof into the fish and set aside to marinate for 20 minutes.
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3
In a large heavy-bottomed pot (Dutch oven), heat the vegetable oil over medium-high heat. Fry the fish steaks until golden brown on both sides, then carefully remove and set aside.
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4
In the same oil, add the diced onions and sauté until translucent. Stir in the tomato paste and cook for 5-7 minutes, stirring constantly to prevent burning, until the oil begins to separate and the paste turns a deep dark red.
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5
Pour in the hot water and add the dried salted fish (if using). Bring the liquid to a rolling boil.
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6
Carefully add the cassava, carrots, eggplant, and cabbage to the pot. Reduce heat to medium, cover, and simmer for 20-25 minutes until the vegetables are tender but not falling apart.
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7
Once tender, use a slotted spoon to remove the vegetables and a small amount of the sauce into a bowl. Cover them to keep warm.
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8
Wash the broken rice thoroughly until the water runs clear. Steam the rice over the boiling pot using a steamer basket for 10 minutes to pre-soften the grains (optional but recommended for texture).
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9
Check the seasoning of the broth in the pot; it should be highly savory. Stir in the tamarind paste. Add the rice directly into the broth. The liquid should cover the rice by about an inch; adjust by adding water or removing liquid if necessary.
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10
Reduce the heat to low, cover the pot tightly (use foil under the lid for a perfect seal), and simmer for 20-25 minutes until the rice has absorbed all the liquid and is fluffy.
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11
To serve, spread the red rice onto a large communal platter. Place the fried fish in the center and arrange the cooked vegetables beautifully around the perimeter.
💡 Chef's Tips
Always use broken jasmine rice; regular long-grain rice won't absorb the flavors or achieve the signature 'Ceebu' texture. Don't rush the tomato paste frying step; that deep red color and caramelized flavor are the foundation of the dish. If you can't find 'Guedj' (dried fish), add a teaspoon of fish sauce to replicate that fermented umami depth. Be careful not to overcook the vegetables; remove them as soon as they are fork-tender so they maintain their shape. Use a heavy-bottomed pot to ensure the bottom layer of rice creates a delicious, slightly burnt crust called 'Xoon'.
🍽️ Serving Suggestions
Serve with a side of 'Bissap' (Hibiscus tea) to cut through the richness of the dish. Provide extra lime wedges on the side for a bright, citrusy finish. A side of spicy onion and lime relish (Yassa-style) adds a wonderful crunch. Serve communally on one large tray to honor the Senegalese tradition of 'Teranga' (hospitality). Pair with fresh Hibiscus or Baobab juice for a truly authentic West African experience.